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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Don't tell anyone it isn't Ricotta. They will never know! I served this at a potluck where most were meat eaters. It passed with flying colors. No one even thought it was vegan until I told them. Most went back for seconds after finding out. This recipe is from the Post Punk Kitchen ( ) Ingredients:
16 ounces jumbo pasta shells |
12 ounces tofu (extra firm) |
1 tablespoon extra virgin olive oil |
1 teaspoon sea salt |
32 ounces tomato sauce |
16 ounces soy mozzarella cheese (vegan gourmet) |
1/2 lb fresh spinach |
Directions:
1. preheat oven to 350 degrees.
2. bring water to a boil, and cook shells al dente according to the package directions.
3. drain and let cool.
4. in food processor, crumble tofu and add salt and olive oil.
5. blend to a smooth consistency (like ricotta.).
6. sautee spinach in 2 T olive oil.
7. add spinach to tofu mixture.
8. coat bottom of 9x13 pan with tomato sauce.
9. fill each jumbo shell with about 1.5 T of the ricotta .
10. place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese.
11. cover with foil and bake for 15 minutes.
12. uncover and bake for an additional 20 or until cheese is melty.
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